Going vegan doesn’t mean you have to miss out on your favorite comfort foods. We simply make them even better! My family can’t even tell the difference.
This is a messy dish! So make sure to spray your baking dish very generously and when it comes time to clean just soak the pan in warm soapy water for several minutes and everything will wipe right off!
There are a lot of varieties of dairy free and vegan cheeses on the market. Depending on your dietary needs you can play around with a lot of varieties. For strict vegans I love this recipe with Daiya, Follow Your Heart Vegan Gourmet, or Teese cheese. If you are lactose free, but not vegan there is a great Galaxy Foods Rice cheese and Go Veggie cheese available that still have casein in it so its not vegan, but will work for lactose intolerant family members.
My husband asks me to make these enchiladas at least once every couple of weeks. The best part is that you can reheat left overs (if there are any) very easily and they taste just as amazing as the day they were cooked. This is perfect for making the enchiladas ahead of time and your family can heat them up in a matter of minutes.
- 12 oz enchilada sauce
- 1 cup vegan cheddar cheese
- 1 cup vegan monterey jack cheese
- ¼ cup mozzarella cheese (optional)
- 5 flour tortillas (5 inch)
- 1½ cups vegetable stock
- ¼ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp pepper
- ½ cup tomato sauce
- 2 Tb unbleached all purpose flour
- optional (cumin powder & chili powder to taste)
- Preheat the oven to 450 degrees and generously coat a small casserole dish with baking spray.
- Combine the cheese in a medium bowl.
- Heat the tortillas in the microwave for 20 seconds.
- Place half of the enchilada sauce in the bottom of the pan. Set the rest aside.
- fill each tortilla with the cheese mixture and roll up. Placed seam side down into the casserole dish and repeat. Leave extra cheese for spindling on top of the enchiladas.
- Once all the enchiladas have been added to the pan cover them with the remaining enchilada sauce and sprinkle the extra cheese on top.
- Bake covered for 15 minutes. Remove the cover and bake for an additional 8-10 minutes until the cheese is nice and melted.
- Remove from oven, let stand for 5 minutes, and serve while warm. Left overs can be refrigerated when cooled. To reheat place them in a 450 degree oven for 8-10 minutes.
- Place 1¼ cups of the vegetable stock, seasonings, and tomato sauce in a small sauce pan over medium heat.
- Bring to a low boil, reduce heat, cover, and let simmer for 10 minutes stirring occasionally.
- Whisk the flour into the remaining ¼ cup veggie stock until incorporated.
- Whisk the flour mixture into the sauce and simmer for 5-7 minutes to allow the sauce to thicken. Use immediately or if making it ahead of time, store it in the refrigerator for up to 5 days.